You’ll Need
For the Black Risotto Cakes
600g cold cooked risotto rice
300g cooked cuttlefish, finely chopped
2 sachets squid ink, about 8g
50g Parmesan, finely grated
2 tbsp chopped parsley
1 garlic clove, finely grated
Zest of 1 lemon
1 egg, beaten
80g panko breadcrumbs
1 tbsp olive oil
For the Lemon Mayonnaise
150g mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
Optional but dangerous
Rocket salad
Extra lemon
Cold Croatian lager
Method
Mix the rice, cuttlefish, squid ink, Parmesan, parsley, garlic, lemon zest and egg.
Shape into 12 compact cakes and press both sides into the panko.
Chill for 30 minutes.
Preheat your air fryer to 190°C.
Brush the cakes with olive oil and arrange them in a single layer.
Air fry in batches for 10-12 minutes, turning once.
Check the crust is crisp and the centre is piping hot.
Mix the mayonnaise with the lemon juice and Dijon mustard.
Rest the cakes for 2 minutes and serve with the lemon mayonnaise.